Rudolf W. Segers Food Presentation I
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This document appears to be a menu listing appetizers, entrees, and desserts including items like peppered foie gras terrine, seared scallops, swordfish and tuna carpaccio, angus beef tenderloin paired with seared foie gras, Asian spiced steamed salmon, and desserts like creme brulee, pavlova, and chocolate terrine. The menu is credited to Rudolf W. Segers as the cook, chef, and culinarian.
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7 conseils pour améliorer son référencement naturel (SEO)Editoile
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Comment faire remonter son site internet dans les résultats des moteurs de recherche ? Quelles sont les bonnes pratiques actuelle du SEO (Search Engine Optimization) ? Par quoi commencer pour améliorer le référencement naturel ou organique de ses contenus web ?
On y parle Google, Panda, Pingouin, Colibri, expressions-clés, longue traîne, cocon sémantique, requêtes conversationnelles, content marketing, rédacteurs web, etc.
Cette présentation a été diffusée par Gabrielle Denis, directrice de l'agence de contenu web Editoile à Bordeaux, lors d'une matinée spéciale référencement naturel et payant organisée avec Generaleads.
Les 10 règles clés du fundraiser sur Internetoptimus
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Avec 30 millions d’internautes en France, Internet est devenu un média incontournable pour la communication, le développement ou la collecte de fonds d’une association.Rudolf W. Segers Food Presentation I
- 1. Rudolf W. SegersCook , Chef & Culinarian
- 2. Peppered Foie Gras Terrine
- 3. Seared Boston Bay Scallops
- 7. Sweet Water Crayfish Hammour Ceviche
- 9. Swordfish & Sako tuna CarpaccioBeluga – Crayfish foam
- 10. Trilogy of Calamaretti
- 12. PiccataMonk fish
- 13. Angus Beef Tenderloin & seared Foie Gras
- 14. Glazed PoussinPotato Tree cake, Hopito butter sauce
- 15. Asian spiced steamed Salmon, Shitake mushrooms, green Peas puree, Orange espuma
- 17. Trio of DessertsCrème Brulee, Pavlova, Choc Terrine
- 20. Thank You